Not long ago, I started subscribing to Long-Haul magazine. At its best, the mag showcases real stories about work, exploitation, and organizing from the perspective of workers themselves.
In a recent issue, I felt a strong connection to a discussion of restaurant work. For anyone who’s never done restaurant work, I suspect it’s a bit of a mystery just why people do it. It’s tough work in a grueling, highly exploitative industry, even in comparison to other working-class jobs. Even I struggle to explain it, though I’ve been a restaurant worker.
